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Candice
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Multigrain Pancake Recipe

We enjoy these pancakes - they have a slightly thicker consistency than regular pancakes. Makes 8 servings, 2 waffles each

Category:Breakfast
Primary ingredient:Other
Difficulty level:Easy
Type:Pancakes
Source:Don't Recall
Serves:8
Prep time:Under 30 min
Cooking time:Under 30 min
Organic ingredients recommended:No
Freezes well:No
Web address:
Created:April 2009
Recommended for:Any Parent, All Ages

Ingredients

1 Teaspoon(s)Ground cinnamon
2 Large eggs, lightly beaten
1/4 Cup(s)Brown sugar
1 Tablespoon(s)Canola oil
2 Teaspoon(s)Vanilla extract
2 Cup(s)Buttermilk
1/2 Cup(s)Old-fashioned rolled oats
2/3 Cup(s)Wholewheat flour
2/3 Cup(s)All-purpose flour
1/4 Cup(s)Toasted wheat germ or cornmeal

Instructions

  1. 1. Mix buttermilk and oats in a medium bowl; let stand for 15 minutes.
    2. Whisk whole-wheat flour, all-purpose flour, wheat germ (or cornmeal), baking powder, baking soda, salt and cinnamon in a large bowl.
    3. Stir eggs, sugar, oil and vanilla into the oat mixture. Add the wet ingredients to the dry ingredients; mix with a rubber spatula just until moistened.
    4. Coat a waffle iron with cooking spray and preheat. Spoon in enough batter to cover three-fourths of the surface (about 2/3 cup for an 8-by-8-inch waffle iron). Cook until waffles are crisp and golden brown, 4 to 5 minutes. Repeat with remaining batter.
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